10 large Russet or Yukon Gold potatoes (peeled, washed & cut in half)
8 ounces cream cheese
1 cup sour cream
garlic salt, to taste
1 tablespoon butter, chopped into small pieces
chopped chives and paprika for garnish, optional

10 large Russet or Yukon Gold potatoes (peeled, washed & cut in half) 8 ounces cream cheese 1 cup sour cream 1 tablespoon butter, chopped into small pieces

Boil the potatoes in a large pot of water until tender. Drain, transfer to a large bowl and mash. Add all of the other ingredients and beat with an electric mixer until fluffy. Transfer the potatoes to a large, buttered casserole dish. Top with dots of butter, chopped chives and paprika.
Preheat the oven to 350 degrees F. Bake the potatoes for 15 minutes, or until they begin to brown on top.